10474 Wed Aug 16 13:38:00 -0700 2006 Fri Feb 06 14:35:59 -0800 2009 Licensed http://www.chow.com/recipes/10474 Fri, 06 Feb 2009 22:35:59 GMT A spicy dip A spicy dip. A spicy dip.

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To make the dal: Combine 1 pound dried split red lentils with 1 teaspoon ground turmeric and salt to taste.

Add 2 quarts water and bring to a boil, stirring occasionally. Lower the heat, partially cover, and simmer for 30 minutes, or until the lentils disintegrate into a thick, soupy puree.

To make the tadka: Fry 1 teaspoon each ajwain, dill, and cumin seeds in 1/4 cup ghee (clarified butter) until they turn brown and release their aromas. Add 1 tablespoon chopped garlic and 2 tablespoons grated ginger and fry briefly.

Just before serving, add salt and a squeeze of lemon juice to the lentils. Pour the hot tadka over the dal and sprinkle with chopped fresh cilantro.

]]> http://www.chow.com Aliza Green 50 Main For the dal::

]]> 1 pound dried split red lentils

]]> 293 1 teaspoon ground turmeric

]]> For the tadka::

]]> 263 1 teaspoon ajwain

]]> 142 1 teaspoon dill

]]> 283 1 teaspoon cumin seeds

]]> 1/4 cup ghee (clarified butter)

]]> 74 1 tablespoon chopped garlic

]]> 75 2 tablespoons grated ginger

]]> 43 Squeeze of lemon juice

]]> 153 Chopped fresh cilantro, to garnish

]]> 578 spice 264 grains 332 vegan 435 vegetarian 306 indian 745 ethnic 393 exotic 231 light meal 757 lunch 1023 aliza green 14755 field guide to herbs and spices